Easy Baked Turkey Meatballs

We love meatballs at our house! There are so many tasty versions that it’s hard to pick just one! I have some family favorites that you need to try. Swedish Meatballs are always requested, and my kids always beg for these fun Porcupine Meatballs. But if you’re looking for the perfect appetizer to serve at your next party, these Grape Jelly Meatballs are a MUST!

The Best Baked Turkey Meatballs

Everyone loves to eat meatballs, especially kids. These baked turkey meatballs are an easy winner for dinner and will be a new family favorite! The ground turkey bakes up so juicy and tender that you won’t believe it’s ground turkey. My recipe is perfectly seasoned with onion, garlic, and Italian breadcrumbs. The texture and moisture in these baked turkey meatballs will blow your mind! You’ll devour every bite and wish you had leftovers! These baked meatballs are amazing all on their own. Place them on a mound of noodles and smothered in one of these incredible sauces and they will be divine. Try them with my Basil Pesto Sauce, this easy Marinara Sauce, or this delicious Homemade Alfredo Sauce. It’s the perfect meatball recipe for anything!

Ingredients for Turkey Meatballs

These baked turkey meatballs use simple ingredients that you may already have on hand. Ground turkey is easy to find at any store and is a healthy alternative to beef. Your family will love these meatballs so much that they won’t even miss the beef!

Ground Turkey: This can be found near the ground beef. Italian Bread Crumbs: I love that these bread crumbs are already seasoned. Onion: Dice one small onion. Eggs: The eggs act as a binder. Milk: Adds a bit of moisture and helps keep it all together. Garlic: Minced or finely chopped. Salt and Pepper: Season to taste

How to Make Baked Turkey Meatballs

These turkey meatballs are super easy to throw together. Roll them up and bake them for juicy perfection. They are so good and a healthier alternative to beef meatballs. You’ll want to keep them in a regular rotation for weeknight dinners!

Moisture: Turkey is leaner than beef so can dry out quickly. If you find your meatballs are too dry add a tablespoon of olive oil to the mixture. Overcooking the meatballs can also dry them out, so be sure to remove them from the oven once they reach 165 degrees Fahrenheit. Chopping: I love to throw the onion and garlic into a small food processor and pulse it several times. This is a quick way to mince them up and make them easy to add to the meatball mixture. Breadcrumbs: Instead of Italian breadcrumbs, you can substitute plain breadcrumbs and add 1 tablespoon of Italian seasoning. Panko breadcrumbs can also be used! Uniform Size: Keep the meatballs the same size as much as possible. This will ensure that they cook at the same rate and some won’t be underdone or overdone. You can use a cookie scoop or a kitchen scale to help keep them uniform. Don’t Overmix: This can cause the meatball mixture to break down and become tough. It can also make the meatballs hard to form and turn them into meat patties instead of meatballs. Flavor Variations: There are many ways to make these meatballs sing with even more flavor if you wish. Add a couple of teaspoons of finely chopped fresh herbs, ⅓-½ cup of parmesan or other grated cheese, or a dash or two of spices that will complement your dish. They are so easy to customize and make how you wish.

In the Refrigerator: Store leftovers in an airtight container or sealable zip lock bag. Refrigerate for up to 5 days. To Reheat: Reheat them in the microwave for a few minutes in the microwave until warmed through. You can also reheat them in the air fryer at 390 degrees Fahrenheit. In the Freezer: Allow the cooked meatballs to cool to room temperature. Place on a cookie tray and cover loosely with plastic wrap then freeze for 2 hours. Transfer the partially frozen meatballs to a freezer-safe gallon zip lock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or warm them straight from the freezer in the microwave at 50% power till heated through.